Carrot spiced dhal with mango chutney
- 2 tbsp light olive oil or coconut oil
- 2 onions, diced
- 8 medium carrots, peeled and grated
- 3 cloves garlic, crushed or finely grated
- Thumb-sized piece of ginger, finely grated
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tbsp ground coriander
- 1⁄2-1 tsp chilli flakes
- 1 x 400ml tin of coconut milk (full fat)
- 1 x 400ml tin of chopped tomatoes
- 400g red split lentils
For the chutney
- 2 ripe mangoes, peeled
- 1 lime, zest and juice
- 1 tbsp white wine vinegar
- Handful of coriander, finely chopped
- 4 cook-at-home poppadoms (we like Patak’s Cook To Eat Plain Poppadoms)
As the temperature starts to drop, here is a hearty and healthy carrot spiced dhal to warm us up on the inside and keep us glowing on the outside, a recipe by Jess Dennison.
- Heat the oil in a wide pan on a medium heat and fry the onions for five minutes until translucent. Add in a pinch of salt plus half the garlic and all of the ginger and spices. Fry for two minutes then add the coconut milk, tomatoes, lentils, carrots and two tinfuls of water.
- Bring to the boil and simmer on high for 25 minutes. Top up with water at any point if it’s drying out or sticking to the bottom. Season with more salt to taste.
- While the dhal is cooking, make the mango chutney. Dice the mango then add to a small saucepan along with the lime, remaining garlic and vinegar. Simmer the mango mixture on low for six minutes or until the mango is slightly soft, remove and allow to cool.
- If serving with poppadoms, cook in the microwave according to packet instructions. Scatter over the coriander.